Chocolate Crème Brûlée

Ingredients

• 200 ml milk
• 200 ml whipping cream
• 2 tbsp vanilla sugar
• 100 g white couverture chocolate
• 3 egg yolks
• 2 Tbsp brown sugar (for sprinkling)

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) with both top and bottom heat.

2. 2.

   Bring the milk, cream, and vanilla sugar to a boil. Remove from heat. Chop the chocolate and place it in a bowl. Gradually stir in about half of the hot milk-cream mixture. Once the chocolate has melted, whisk in the egg yolks and the remaining milk-cream mixture. Divide into four ovenproof ramekins and set them in a baking dish or roasting pan. Pour enough hot water into the dish so that the ramekins sit at about two‑thirds height. Bake in the preheated oven for approximately 40 minutes until set.

3. 3.

   Remove, allow to cool, then refrigerate for at least 2 hours to chill completely.

4. 4.

   Before serving, sprinkle each custard with brown sugar and caramelize it using a torch or under a hot grill until golden brown. Serve immediately.

5. 5.

   Garnish with berries if desired.